Saturday, October 18, 2008

Greek Bread Salad

Want a nice, quick, light meal, but enough to fill up even Big N? Then try this salad. I started making this the other day and thought after I had it half way finished, that I should blog about it because we make this fairly often.

In the bowl already:

3-4 medium size tomatoes chopped

2 cucumbers chopped

2 8 oz. containers of feta {we use light}

then I took the photo, next:

1 small red onion, chopped

1 bottle of Greek Salad Dressing {ken's steakhouse is the best}

crusty bread, olive oil, garlic salt

Mix tomatoes, cucumbers, feta, onion and dressing in bowl. You may want to only add half the bottle of dressing and refrigerate for an hour. Stir it up and drain any water and add a bit more dressing. The cucumbers and tomatoes produce a bit of excess water.

Meanwhile, cut bread into cubes and put on baking sheet, coat bread with olive oil and sprinkle some garlic salt and bake at 350 for about 7-10 minutes.

To serve, put bread cubes in a salad bowl and add salad on top. We like to cube the bread small enough so we don't have to cut it as we like to eat on big comfy chairs with out legs tucked underneath and the last thing we want to do is use a knife.